The Perfect Roast Potato Method

By Sophia Salloum of Pebbles London

There's something magical about a perfectly executed roast potato: that satisfying crunch giving way to pillowy softness inside. It's the kind of side dish that quietly steals the spotlight from even the most impressive joint of meat. Yet despite their starring role at the Sunday dinner table, truly exceptional roasties remain surprisingly elusive for many home cooks.

The secret? It's all in the details.

Foundation Matters: Choosing Your Ingredients

Before a single potato hits the pan, you've already made decisions that will determine your success. Floury varieties like King Edward or Maris Piper aren't just suggestions; they're essential. Their high starch content creates that coveted fluffy interior whilst contributing to the crispy exterior we're after.

Equally crucial is your choice of cooking fat. You need something with a high smoke point to avoid filling your kitchen with acrid smoke and bitter flavours. Traditional animal fats (duck, goose, or beef) deliver incomparable flavour and crispiness. For those seeking plant-based alternatives, sunflower, refined avocado, or peanut oil will serve you well without compromise.

One more thing before we begin: cut your potatoes into uniform pieces. It's kitchen basics, yes, but it bears repeating. Even sizes mean even cooking, preventing some from turning to mush whilst others remain stubbornly firm.

The Boiling Stage: Where Flavour Begins

Here's where most people go wrong. They think seasoning happens at the end, a final flourish of salt before serving. But the real flavour-building begins in the boiling water. As your potatoes simmer, they're absorbing whatever you've added to that pot, so make it count.

Start with stock. Vegetable stock works beautifully, though matching your stock to your main protein adds another layer of cohesion to the meal. Toss in fresh herbs (rosemary, thyme, oregano), letting their aromatic oils infuse the potatoes without the risk of burning that comes with adding them too early in the roasting process. A few crushed garlic cloves amplify everything.

The key is knowing when to stop. Your potatoes should remain slightly firm at their core; they'll finish cooking in the oven. If they're too soft now, they'll disintegrate when you shake them later, and that shake is non-negotiable.

The Crucial Cooling Period

Once drained (removing any large herb stalks as you go), resist the temptation to rush ahead. Leave your potatoes in the colander for fifteen to twenty minutes. This cooling period allows surface moisture to evaporate, which translates directly to crispiness later.

Use this time wisely. Preheat your oven to 200-210°C, hot enough for serious crisping, but not so scorching that your potatoes char before their centres cook through. Place your roasting tray in the oven with your chosen fat, letting it get properly hot before the potatoes make their entrance.

Now for the transformative moment: the shake. Return your cooled potatoes to a dry pot with a lid. Add a couple of tablespoons of cornflour along with your seasonings (salt, pepper, perhaps some garlic granules, onion powder, or dried herbs). Secure that lid and shake vigorously. Those roughed-up edges will crisp beautifully, whilst the cornflour creates an almost impossibly crunchy coating by absorbing any lingering moisture.

The Final Act: Roasting to Perfection

Carefully arrange your potatoes in the hot fat, giving them space to breathe. Overcrowding is the enemy of crispiness: it traps steam, encourages sticking, and prevents proper heat circulation. Better to use two trays than compromise your results.

Turn them every fifteen to twenty minutes, ensuring each surface gets its moment against the hot fat. About halfway through, you can add fresh herbs for a final flavour boost without the bitterness that comes from burning.

When they emerge, golden and gorgeous, hit them immediately with flaky salt. It adheres better to hot surfaces, and that final mineral punch brings everything together.

The perfect roast potato isn't difficult; it just demands attention to detail and a willingness to follow through on each step. Master these techniques, and you'll have guests fighting over the last roastie at your table. And really, isn't that the highest compliment a cook can receive?